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Raspberry Cheesecake Bars
From our friends at http://www.bettycrocker.com.
One taste and you'll agree that these rich, creamy raspberry cheesecake bars are truly Betty's Best.
2 cups Gold Medal® all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1/3 cup light corn syrup
2 packages (8 ounces each) cream cheese, softened
3 eggs
1 cup light corn syrup
2 teaspoons vanilla
3/4 cup raspberry or strawberry jam
Powdered sugar, if desired
1. Heat oven to 375ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
2. Beat flour, granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. Press evenly in pan.
3. Beat cream cheese in medium bowl until smooth. Beat in eggs until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough.
4. Bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). Stir jam; spread over hot bars. Cool 30 minutes. Refrigerate at least 3 hours until chilled.
5. For 36 bars, cut into 6 rows by 6 rows. Sprinkle with powdered sugar just before serving. Refrigerate any remaining bars.
®Reg. T.M. of General Mills, Inc.
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